How to Make Delicious Thai Fish Curry

Known in Thai as the “Gaeng Keaow Wan” (Sweet green curry), this is probably the most famous of all Thai dishes and can be made as spicy or sweet as you like to suit all tastes. Here we used the ingredients which must be available in most Western supermarkets:

Thai fish sauce (this is the ingredient that gives it that authentic Thai taste)

1 teaspoon sugar

Several sweet basil leaves

1-2 long red pepper cut on the diagonal (red pepper will do, but, of course, has no real heat of chili peppers)

Heat the oil in a saucepan over medium heat until it is hot enough to sizzle in contact with water. Add the curry paste and stir it to prevent wax from burning. Cook for about half a minute, until the coconut cream and add the chicken. Cook until you can not see no more than a pink chicken (add a little more cooking time when using large cubes of chicken to make sure it is cooked through at the end).

By now you’ll have a thick sauce. Turn off the heat, so that you have a low boil, then add the eggplant, the Kaffir lime leaves, a dash of fish sauce, sugar and coconut milk in the past. Keep it at a low boil for a few minutes to mix all the flavors and make sure that the chicken is cooked.

Over the past few minutes, you can check the taste and add more fish sauce / salt / sugar / etc to get the taste you want. To adjust the level of spice you can add more curry paste or chili to make it hot, or more coconut milk or cream to make it cool.

Once you are happy and everything is cooked then remove it from the oven and transfer to a serving dish. Garnish with sweet basil leaves and serve with rice.